Avocado Linguine with Gorgonzola Cheese

There are many food ingredients that when I
read the recipe start to make my mouth water.
Picture this on a plate...
Fresh avocado, gorgonzola cheese and linguine,
dressed in a lemon and olive oil vinaigrete.

Ingredients:
1 large (about 10 oz) firm-ripe avocado
2 tbs lemon juice
1 lb dry linguine
1 cup (4 oz) crumbled Gorgonzola cheese
1/3 cup regular strength chicken broth
2 tbs minced parsley
1/3 cup toasted shelled sunflower seeds

Directions:
Peel, pit, and slice avocado into 1/2" thick wedges.
Place wedges on a plate, coat with lemon juice, and set aside.
In a 5- to 6-quart pan, bring 3 quarts water to a boil on high heat.
Add linguine and cook, uncovered,
until pasta is just tender to bite, about 10 minutes.
Drain well; return pasta to pan and set on low heat.
Add Gorgonzola cheese and chicken broth to pan; mix,
lifting with two forks, until cheese melts
and most of liquid is absorbed.
Pour onto a warm platter and arrange avocado on pasta;
sprinkle with parsley and sunflower seeds.